Seared Salmon with Asparagus and Garlic Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Asparagus and Garlic Mashed Cauliflower

Pan-seared salmon served with garlic-infused cauliflower mash and tender roasted asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

443kcal
Protein
45.4g
Fat
22.3g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Nonfat Greek Yogurt

Salt, pepper, and lemon to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Steam the cauliflower florets until they are completely fork-tender, about 10 to 12 minutes.

  • 2

    While the cauliflower steams, toss the asparagus with olive oil, salt, and pepper, then roast at 400°F for 10 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 4

    Heat the ghee in a stainless steel or cast iron skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crispy and golden.

  • 5

    Drain the steamed cauliflower thoroughly and mash it with the minced garlic and Greek yogurt until smooth and creamy.

  • 6

    Plate the seared salmon over a generous bed of garlic cauliflower mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.

Seared Salmon with Asparagus and Garlic Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Asparagus and Garlic Mashed Cauliflower

Pan-seared salmon served with garlic-infused cauliflower mash and tender roasted asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

443kcal
Protein
45.4g
Fat
22.3g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Nonfat Greek Yogurt

Salt, pepper, and lemon to taste

PREPARATION

  • 1

    Steam the cauliflower florets until they are completely fork-tender, about 10 to 12 minutes.

  • 2

    While the cauliflower steams, toss the asparagus with olive oil, salt, and pepper, then roast at 400°F for 10 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 4

    Heat the ghee in a stainless steel or cast iron skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crispy and golden.

  • 5

    Drain the steamed cauliflower thoroughly and mash it with the minced garlic and Greek yogurt until smooth and creamy.

  • 6

    Plate the seared salmon over a generous bed of garlic cauliflower mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.